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Prep 35min
Total8hr35min
Ingredients5
Servings12
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Ingredients
2
cans (15 oz each) Progresso™ red kidney beans, drained, rinsed
1
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
2
cans (4 oz) Old El Paso™ Chopped Green Chiles
2
packets (1 oz) Old El Paso™ Original Taco Seasoning Mix
3
to 4 lb boneless pork shoulder roast, trimmed
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Steps
1
Spray 5-quart slow cooker with cooking spray. Mix beans, tomatoes, chiles and taco seasoning mixes in cooker.
2
Add pork to cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until pork is tender and easily pulled apart.
3
Transfer pork to cutting board and shred, using two forks. Add shredded pork back to slow cooker; stir to combine. Cover, and cook on Low heat setting 10 to 15 minutes or until hot.
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Don’t forget to trim excess fat from pork shoulder before adding to slow cooker.
We liked shredded Cheddar cheese on top of this chili, but Pepper Jack or crumbled queso would also be nice.
This recipe would be great served with hot cooked white rice, shredded Cheddar cheese, sour cream, chopped fresh cilantro leaves, sliced green onions and lime wedges.
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